It would be totally cruel of me to show a photo of me enjoying the most delicious gluten-free cookies on the planet without sharing the recipe!!
Call to Action!! I need you to be a recipe tester for me and test these cookies! During the photo shoot I made some changes to my original recipe but sort of forgot to write down all the changes I made. So if you can kindly do me a favor (and yourself because these cookies are da bomb!) and try this recipe as is and let me know your results in the comments, I would greatly appreciate it!! Comment by Friday, shouldn’t be too hard right?
Gluten-free Peanut Butter Cookies
1/4 cup vegan margarine melted
1/2 cup maple syrup
1/3 cup unsweetened applesauce
1 teaspoon Ener-G egg replacer whisked w/1 tablespoon water
1 teaspoon vanilla flavoring
1/2 cup peanut butter
1/2 cup almond flour
3/4 cup brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons flax meal
1/4 teaspoon sea salt
1 teaspoon guar gum
1/2 cup vegan grain-sweetened chocolate chips (optional)
Preheat oven to 350 degrees F. Line 2 cookie sheets (or 1 depending on the size) with parchment paper. In medium mixing bowl beat margarine maple and applesauce until smooth and creamy. Add the rest of wet ingredients and mix well. In separate bowl whisk together flours baking powder and soda flax salt and guar gum. Mix wet into dry ingredients until well combined. Fold in chocolate chips and stir well.
Drop spoonfuls onto prepared cookie sheet. Using wet fingertips or the bottom of a glass press down lightly on each cookie evenly. The cookies will not spread much so you can put them close together on the cookie sheet. Take a fork and press lightly on the top in 2 directions as to create a grid on top of the cookie. Bake for 18-20 minutes or until lightly browned. Remove from oven and cool cookies on a wire rack.
Great served with a glass of rice milk!